Chicken Poached in Orange Juice and Fresh Rosemary

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Sauv Blanc Sub options: raisins instead of currants; hazelnuts instead of walnuts

• Ready In: 22 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
•  sea salt
•  fresh ground black pepper
• 4  large  sprigs fresh rosemary
• 2  cups  freshly squeezed  orange juice
• 1⁄3 cup  balsamic vinegar
• 2  tablespoons orange zest, finely minced
• 1⁄2 cup currants, rinsed and well drained, as garnish
• 1  cup  coarsely chopped walnuts, toasted, as garnish

Directions

1. Preheat oven to 450°F.
2. Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
3. Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
4. Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.